This ultra soft and fluffy Wool Roll Bread is made with an easy tangzhong milk bread dough and filled with garlic, butter, herbs and cheese. Not only is it absolutely beautiful, it bakes up so tall and springy!
What is Wool Roll Bread?
It appears that wool roll bread was first introduced by a Youtube Blogger called, Apron, back in 2021. It's simply called wool roll bread, as it looks like a skein of wool or yarn. The original recipe is a basic yeast-leavened dough that is filled with dried cranberries. My savory version is made with a super easy milk bread dough (tangzhong) and filled with salted butter, fresh garlic, fresh parsley, some dried herbs, parmesan and mozzarella cheese.
For more milk bread dough recipes, check out my Giant Cinnamon Roll, Almond Croissant Cinnamon Rolls or Strawberry Cinnamon Rolls.
Jump to:
♡ Why You Will Love Wool Bread
- So soft and fluffy. It's pillowy soft thanks to the addition of dry milk powder and a water roux called, tangzhong. You can read more about tangzhong in the FAQ section below.
- Incredible flavor. Hard to go wrong with a garlicky, buttery, herby and cheesy situation.
- Verstitle dough. You can easily customize the filling with any savory or sweet filling combination or enjoy it plain.
- So beautiful. This bread will surely impress your family and guests for any occasion, whether it's for Christmas dinner, Easter Brunch, with your favorite meal or a fun weekend bake!
Ingredient Notes
Here are some notes about all the ingredients used in this savory wool bread. Quantities and full instructions are in the recipe card below!
Milk Bread Dough
- Bread Flour + Water - We will be cooking a small amount of flour and water to make the tangzhong paste.
- Yeast - I like to use dry active yeast, but you can also use instant yeast. If you're using instant yeast, you will not need to bloom the yeast in warm milk.
- Milk - For best results, use whole milk. The active dry yeast will be activated in the warm milk and a bit of sugar.
- Sugar - The sugar will feed the yeast and will also be in the main dough.
- Bread Flour (aka Strong Flour) - Provides the wool bread structure and gives the perfect chewy texture.
- Dry Milk Powder - It makes the rolls super soft and enhances the flavor. I use this one.
- Egg - Gives the bread structure.
- Unsalted Butter - We’ll be using melted butter to add richness and flavor.
- Salt - Helps the bread rise and adds flavor.
Filling
- Salted Butter - If you only have unsalted butter, you can add a bit of salt to the filling.
- Cheese - We're using a combination of Parmesan Cheese and Mozzarella Cheese, but you can use what you have on hand.
- Fresh Parsley + Fresh Garlic
- Italian Seasoning, Onion Powder + Red Pepper Flakes - For Flavor.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make this Savory Wool Roll Bread! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Make the Tangzhong – In a small saucepan, whisk together bread flour and water until there are no lumps. Over medium heat, cook the mixture until it thickens and the temperature reaches about 149ºF (65ºC). It will take only take a few minutes. Transfer to a bowl and allow to cool on the counter.
Step 2. Bloom the Yeast - Combine together ½ cup of warm milk, 1 teaspoon white sugar and active dry yeast and let it bloom for 5 to 7 minutes.
Step 3. Combine All Dough Ingredients - In the bowl of a stand mixer, add bread flour, all of the tangzhong mixture (it’s okay if it’s still warm), melted butter, remaining white sugar, egg, salt, dry milk powder and bloomed yeast mixture.
Step 4. With a spoon or spatula, mix the the ingredients until it becomes a shaggy ball. Fit your stand mixer with the dough hook attachment and knead the dough on medium speed for about 15 to 20 minutes.
Step 5. Window Pane Test - The dough is ready when it passes the window pane test.
Step 6. Let Double in Size - With oiled hands, form the dough into a smooth ball and place into a lightly greased bowl (I used the same mixing bowl). Cover the bowl with plastic wrap and let the dough rise in a warm place for about an hour or until it doubles in size.
💡 Tip
To perform the window pane test, lightly oil your fingertips, take a small ball of dough and stretch it into a small square. It should be stretched thin enough to let light pass through without tearing it. If it tears, knead for an additional 1 to 2 mintues.
Step 7. Make Filling - In a bowl, combine together softened butter, grated garlic, finely chopped fresh parsley, Italian seasoning, onion powder and red pepper flakes. Then mix in grated parmesan cheese. If the mixture is stiff, pop it in the microwave for 10 seconds or so. Portion the mixture into 5 equal portions in your bowl and set aside.
Step 8. Divide the Dough into 5 Equal Pieces - Using a kitchen scale, weigh the entire dough and then divide it by 5. Each piece of dough should be around 132 grams.
Step 9. Degas the Dough - Cover the pieces of dough with plastic wrap and working on one piece of dough at a time, press it flat to get rid of any air bubbles.
Step 10. Shape Into Buns - Gather and pinch the edges together and then place it on your work surface seam side down. Form your hand into a relaxed “claw” shape and cup it over the ball of dough. Then move your hand in small circular motions, gently dragging the ball along until smooth.
💡 Tip
After shaping into buns, place it back under the plastic wrap to prevent them from drying out.
How To Assemble Wool Bread
Step 11A. On a lightly floured work surface, roll the dough into an 8x5 inch (20x12.7 cm) "rectangle."
Step 11B. Use a bench scraper or knife, lightly mark the top ⅓rd of the dough. Do not cut all the way through.
Step 11C. Spread butter mixture onto the lower ⅔rds of the dough, leaving a ½ inch (1.2 cm) border. Then sprinkle shredded mozzarella cheese on top.
Step 11D. Using a bench scraper or sharp knife, cut the uncovered dough all the way through into thin vertical strips, about ⅛ to ¼ inch (3 to 6.3 mm) wide.
Step 11E. Flatten the edges in the lower ⅔rds of the dough.
Step 11F. Fold the bottom edge over the filling, followed by the sides.
Step 11G. Then tightly roll into a log, starting from the bottom and making your way up towards the strips.
Step 11H. Position the roll seam side down and curve it slightly. This will help it fit more snugly against the side of the pan.
Step 12. Proof Wool Bread - Arrange the rolls along the edge of a greased 9-inch springform pan. Cover pan with plastic wrap and let it proof until nearly doubled in size.
Step 13. Bake - When ready to bake, lightly brush the bread with milk or heavy cream. Bake for 27 to 30 minutes. The wool bread is done when the internal temperature reaches 180ºF (82ºC). Do not overbake it.
Step 14. Serve - As soon as the bread comes out of the oven, brush the top with some softened or melted butter. Run a paring knife around the edge of the pan and carefully transfer the wool bread to a wire rack. Serve warm and enjoy!
Substitutions & Variations
🍞 For the Tangzhong Dough
- Yeast - I almost always only use active dry yeast, but you can also use instant yeast. If using instant yeast, there is no need to activate it in the milk. Just combine all of the dough ingredients together into the mixing bowl and proceed as written. You'll still want to warm the milk though. Keep in mind that your rise and proof time may be shorter.
- Melted Butter - Feel free to substitute use extra-virgin olive oil.
- Sugar - If you're out of white sugar, you can replace with brown sugar.
- Dry Milk Powder - Although I highly recommend using dry milk powder, you can omit it if you don't have any on hand.
🧈 For The Filling
- Butter - You can use salted or unsalted butter. If you only have unsalted butter, you can add a bit of salt to the filling.
- Cheese - I'm using a combination of parmesan and mozzarella, but you can substitute with asiago, reggiano, romano, gruyere, gouda, cheddar, pepperjack, colby, havarti or provolone.
- Fresh Parsley - You can try other fresh herbs like, thyme, oregano, rosemary, sage, chives and green onions.
- Fresh Garlic - If you don't have any fresh garlic, you can use 1 teaspoon of dried garlic powder.
- Italian Seasoning - You can make your own Italian seasoning by combining ½ teaspoon dried oregano, ¼ teaspoon each of dried thyme, dried rosemary, and dried basil.
- Crushed Red Pepper Flakes - You can swap out for black pepper or omit it completely.
Key Equipment
- Kitchen Scale - It’s helpful to have when measuring ingredients accurately.
- Stand Mixer - While having a stand mixer is extremely helpful, you can also knead by hand. Please see directions in the FAQ section below.
- Thermometer - Having a thermometer is handy when warming up the milk to bloom the yeast and to let you know when your wool bread is fully cooked.
- A pot - For making the tangzhong paste.
- Bowls - For blooming the yeast and mixing the filling.
- 9-inch (22.8cm) Round Springform Pan, Regular Pan or Tube Pan.
Storage
- Room Temperature - Keep in an airtight container on the counter for about 2 days.
- Refrigerator - Keep in an airtight container in the fridge for up to 5 days. Reheat in a toaster oven for 3 minutes or until warmed through. You can also reheat your wool bread in a preheated oven at 350ºF for 5 to 8 minutes. Lastly, you can warm it up in the microwave for 10 seconds or so.
⭐️ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams rather than in volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Knead your dough until it passes the window pane test. To perform the test, take a small (2 tbsp) ball of dough and stretch it thin enough to let light pass through without tearing it. If it tears, knead for an additional 1 to 2 minutes or until it passes.
Rise and proof your wool bread in a warm oven. During the colder months, it can take a lot longer to fully proof your dough. To speed things up a bit, turn your oven on the lowest temperature (mine is 170ºF/76ºC) for about 10 minutes. Turn the oven off and then place your bread in the oven with the door ajar with a wooden spoon. After 15 minutes, shut the oven door to trap the warm air.
Perform a "poke" test after the second rise. After 45 minutes, gently press your finger against the dough and if it springs back slowly and leaves a slight indentation, it's ready! If it springs back immediately, it will need more time.
Don't over bake. The bread is ready when the internal temperature reaches 180ºF (82ºC).
FAQ
Tangzhong, also known as a "water roux," is an Asian technique in which a 1 to 5 ratio of flour and water is cooked into a thick paste. The paste is then added to bread dough, resulting in an improvement in texture, moisture retention and a longer shelf life.
The science behind this method is that the pre-cooked paste enables the flour molecules to hold more liquid. According to King Arthur Baking Company, "this process pre-gelatinizes the starches in the flour, and as a result they can absorb more liquid." In short, more hydration equals a softer and fluffier bread.
Yes, you can! You can knead by hand for up to 20 minutes or until it passes the window pane test. While kneading, it can get quite sticky, but refrain from adding too much flour. You can lightly oil your hands and use a plastic bench scraper to help move the dough around. Keep at it and eventually the dough will become smooth and less sticky.
You May Also Like...
♡ Did you try this recipe?
Please consider leaving a 5-star rating and review below. This provides helpful feedback to myself and other readers. Thank you so much!
📖 Recipe
Wool Roll Bread with Garlic and Herbs
- Total Time: 3 Hours + 30 Minutes
- Yield: Equivalent to About 10 to 12 Rolls
Description
This ultra soft and fluffy Wool Roll Bread is made with an easy tangzhong milk bread dough and filled with garlic, butter, herbs and cheese. Not only is it absolutely beautiful, it bakes up so tall and springy!
Ingredients
Tangzhong
- ⅓ Cup (75g) Water
- 2 Tablespoons (15g) Bread Flour
Milk Bread Dough
- ½ Cup (113g) Whole Milk, warmed to 105ºF (41ºC)
- 2 ¼ Teaspoons (7g) Active Dry Yeast
- 1 Teaspoon + 2 Tablespoons White Sugar, divided
- All the Tangzhong
- 2 ¾ Cups (330g) Bread Flour
- 3 Tablespoons (42g) Unsalted Butter, melted
- 2 Tablespoons Dry Milk Powder
- 1 Whole Egg, room temp
- 1 Teaspoon Fine Salt
Filling
- 5 Tablespoons Salted Butter, very soft
- 1 ½ Tablespoons Fresh Parsley, fined chopped
- 2 Cloves (or to taste) Garlic, grated or finely minced
- 1 ½ Teaspoon Onion Powder
- 1 Teaspoon Italian Seasoning
- ½ Teaspoon (or to taste) Red Pepper Flakes
- ⅔ Cup (67g) Grated Parmesan
- Salt to taste if using Unsalted Butter
- 4 Ounces (113g | 1 Cup) Mozzarella Cheese, shredded
Instructions
- Make the Tangzhong - In a small saucepan, whisk together bread flour and water until there are no lumps. Over medium heat, cook the mixture until it thickens and the temperature reaches 149ºF (65ºC). It will only take a few minutes. Immediately transfer the mixture to a small bowl and allow to cool on the counter.
- Bloom the Yeast - Combine together ½ cup of warm milk, 1 teaspoon white sugar and active dry yeast and let it bloom for 5 to 7 minutes.
- Combine All Dough Ingredients - In the bowl of a stand mixer, add bread flour, all of the tangzhong mixture (it’s okay if it’s still warm), melted butter, 2 tablespoons white sugar, egg, salt, dry milk powder and bloomed yeast mixture. With a spoon or spatula, mix the the ingredients until it becomes a shaggy ball.
- Knead the Dough - Fit your stand mixer with the dough hook attachment and knead the dough on medium speed for about 15 to 20 minutes or until is passes the window pane test. See note below. You can gradually add a few more teaspoons of bread flour if needed. The dough should pull clean from the sides of the bowl, but okay to stick to the bottom of the bowl.
- Let Double in Size - Lightly oil your hands and form the dough into a smooth ball. Place into a lightly greased bowl (I used the same mixing bowl). Cover with plastic wrap and let the dough rise in a warm place for about an hour or until it doubles in size.
- Make Filling - In a small or medium bowl, combine together very soft butter, grated garlic (or finely minced), finely chopped fresh parsley, Italian seasoning, onion powder and crushed red pepper flakes. Then mix in grated parmesan cheese. Taste and adjust seasoning if needed. If you're using unsalted butter, you can add a bit of salt to taste. If the mixture is stiff, pop it in the microwave for 10 seconds or so. Divide the mixture into 5 equal portions in your bowl and set aside. Each portion is about 2 tablespoons.
- Shred the Cheese - Using a box grater, shred your mozzarella cheese. I also like to divide the cheese into 5 equal portions on a small plate. Set aside.
- Prepare Pan - Butter a round 9x2 inch (22.8x5 cm) springform pan or regular cake pan and then line the bottom with parchment paper. Set aside.
- Divide the Dough into 5 Equal Pieces - Once the dough has doubled in size, divide it into 5 equal pieces. I like to weigh the entire dough on a kitchen scale and then divide that number by 5. Each piece of dough should be around 132 grams.
- Shape Into Buns - Cover the pieces of dough with plastic wrap and working on one piece of dough at a time, press it flat to get rid of any air bubbles. Gather and pinch the edges together and then place it on your work surface seam side down. Form your hand into a relaxed “claw” shape and cup it over the ball of dough. Then move your hand in small circular motions, gently dragging the ball along until smooth. After shaping each bun, place it back under the plastic wrap to prevent them from drying out.
- Fill the Wool Bread (Please see photos in the post as reference) - On a lightly floured work surface, roll the dough into an 8x5 inch (20x12.7 cm) "rectangle." Use a bench scraper or knife and lightly mark the top ⅓rd of the dough, making sure not cut all the way through. Spread ⅕ of the butter mixture onto the lower ⅔rds of the dough, leaving a ½ inch (1.2 cm) border. Then sprinkle ⅕ of the shredded mozzarella cheese on top of the butter mixture.
- Shape the Wool Bread (Please see photos in the post as reference) - Using a bench scraper, pizza cutter or sharp knife, cut the uncovered dough all the way through into thin vertical strips, about from ⅛ to ¼ inch (3 to 6.3 mm) wide. Use your fingertips to flatten the edges in the lower ⅔rds of the dough. Fold the bottom edge over the filling, followed by the sides. Then tightly roll into a log, starting from the bottom and making your way up towards the strips. Position the roll seam side down and curve it slightly. This will help it fit more snugly against the side of the pan.
- Proof Wool Bread - Arrange the rolls along the edge of your prepared pan. You may need to squeeze and adjust the rolls as they sit in the pan because they can increase in size during the process of shaping each roll. Cover the pan with plastic wrap and let it proof in a warm spot, until nearly doubled in size or until it passes the "poke" test. See note below.
- Preheat Oven - With 15 minutes left of proofing, set a rack in the center of the oven and preheat it to 350ºF (180ºC).
- Bake - When ready to bake, lightly brush the top of the bread with milk or heavy cream. Bake for 25 to 30 minutes. Mine was ready after 27 minutes. The wool bread is done when the internal temperature reaches 180ºF (82ºC). Do not overbake it.
- Serve - As soon as the bread comes out of the oven, brush the top with some softened or melted butter. Run a paring knife around the edge of the pan and carefully transfer the wool bread to a wire rack. Serve warm and enjoy!
Notes
Window Pane Test - To perform the window pane test, lightly oil your fingertips, take a small ball of dough and stretch it into a small square. It should be stretched thin enough to let light pass through without tearing it. If it tears, knead for an additional 1 to 2 minutes.
Proof your wool bread in a warm oven. During the colder months, it can take up to 2 hours to fully proof your dough. To speed things up a bit, turn your oven on the lowest temperature (mine is 170ºF/76ºC) for about 10 minutes. Turn the oven off and then place your bread in the oven with the door ajar with a wooden spoon. After 15 minutes, shut the oven door to trap the warm air.
Poke Test - After 45 minutes of proofing, gently press your finger against the dough and if it springs back slowly and leaves a slight indentation, it's ready! If it springs back immediately, it will need more time.
Storage - Store in an airtight container or wrap in foil or plastic wrap and keep on the counter for up to 2 days or in the fridge for up to 5 days.
- Prep Time: 1 Hour
- Rise/Proof Time: 2 Hours
- Cook Time: 25 to 30 Minutes
Leave a Rating and Comment